1: 0070 (1-14) & (16)) A person in charge that is properly trained in food safety must be present at all times. Corrective Actions: The facility must indicate that an employee is the manager or person in charge during operation to esnure that all regulatory food safety requirements are met.
Each employee should be knowledgable on food safety requirements to include: holding temperatures, food and non-food ciontact cleaning, and employee hygiene/ employee health requirements.
3: 0080 (A) (C) The facility did not have a presentable employee health policy present on the mobile unit. The facility was provided one at pre-opening and the new employee present was not aware of the policy nor did they recall the training dictated inside. Corrective Actions: A replacement copy was propvided via email and the facility was directed to print and maintain a copy of the policy onboard for reference. Each employee that works on the unit, regardless of affiliation is required to be training on proper food safety, hygiene, and reportable illnesses. These details are laid out in the VDH approved health policy provided.
16: 1770 (A) The facility was not follwing proper cleaning protocoles for food contact surfaces as required. The ice cream machine interworkings were cleaned too infrequently ( ~ twice a week), however the outer dispensing nozzles were visibily soiled and not cleaned the previous service. The fudge dispenser was not cleaned at the end of the service and the old fudge was still located within the equipment and not cooled properly. Corrective Actions: The ice cream machine was directed to be cleaned at an increased freuwency consistent with recommended state regulations and manufacturer procedures. Ensure that the ice cream machine is thuroughly santiized at the end of each use, old ice cream mix is discarded and all outer equipment is cleaned at least every four hours to prevent growth from food residue.
The fudge maker was cleaned on site as recommended and will be cleaned at the end of each service.
20: 800 The facility is utilizing a hot fudge dispenser from a commerically processed can and they had not been following proper cooling procedures for the food item. The can was left in the unit and not cooled, as required and the dispensing equipment was not cleaned as required. Corrective Actions: Esnure that all hot food items are properly cooled from 135°F to below 41°F within the allowed time limits. The facility may cool from 135°F to 70°F within 2 hours and then 70°F to below 41°F within 4 hours.
The can of improperly cooled fudge was discarded as recommended. Employee on site was informed of these requirements and they will adopt moving forward.
Additional Comments
A plan review remodel/ construction application must be turned in to detail the added shed with cooler equipment. The application must provide a detailed drawing of all equipment and the location in the shed as required. Ensure that all equipment make/modle and specs are provided as well.
Turn into the health department as soon as possible for approval.
All single service items/food items stored in the shed must be elvated at least 6 inches off the ground as required.
Food Temperatures
Description
Temperature
State of Food
Strawberry toppings.
34 °F
Cold Holding
Hot fudge
76 °F
Reheating
Ice Cream Mix
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler
36 °F
Prep Unit
36 °F
Single Door Freezer
-4 °F
Ice Cream Coolers
22 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COSViolation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
